Sunday, September 19, 2010

This is a lovely celebration of that fab vege, asparagus, which is now in season. Enjoy it while you can! This pasta is super-quick to put together; perfect for a low-energy evening.

Serves 2

Time to make: 15 minutes

200g spaghetti

1 bunch asparagus, ends trimmed, sliced into pieces

2 tablespoons olive oil

2 rashers lean bacon (or prosciutto if you’re feeling rich)

1 chilli, sliced

zest of 1 lemon

3/4 cup peas, frozen or fresh

2 good handfuls baby spinach leaves

2 tablespoons light sour cream

Cook spaghetti in boiling water till al dente. Drain, saving a little of the pasta water.

While that’s going, make the sauce. Blanch asparagus, or microwave for 1 minute and set aside. Heat a little olive oil in a large pan over a medium heat. Add bacon and cook until crispy. Remove and cool, then break or cut into pieces. Add a dash more oil to the pan, then stir-fry asparagus for 2 minutes.

Add chilli, lemon zest and peas and stir through. Add bacon, spaghetti and spinach leaves and stir well to combine. Lastly add sour cream and stir through. Add a little bit of the pasta water to make a smooth sauce and coat every strand. Season well with black pepper and freshly-grated parmesan to serve.

Friday, September 10, 2010

As well as my regular recipe and Q&A column in the 'escape' section of the Sunday Star Times, you can now find me on the 'My Health' page in the Sunday News, in my capacity as Healthy Food Guide editor. Each week there's an article on a topical health issue, and a Q&A. Enjoy! :)